Gluten Free Cherry Quick Bread Food

GLUTEN FREE CHERRY QUICK BREAD

Steps:

• Preheat the oven to 350 degrees F. Prepare a 9 inch loaf pan with parchment and baking spray.
• If using frozen cherries, let them thaw in a strainer for ten minutes. Toss with one tablespoon of gluten free flour. Set aside.
• Mix the dry ingredients of gluten free flour, salt, baking powder and nutmeg. Set aside.
• Beat the sugar and the butter until fluffy. Add the eggs one at a time. Add the vanilla and the milk.
• Gently fold the wet and dry ingredients together. Fold the cherries into the batter. Do not overmix.

PINEAPPLE-CHERRY QUICK BREAD

Steps:

• Heat oven to 325°F. Grease and flour bottoms only of two 8x4-inch loaf pans. In large bowl, combine flour, sugar, baking soda and salt; mix well. Add oil, vanilla, eggs and pineapple with liquid; mix with electric mixer at low speed until combined. Fold in cherries. Spoon into greased and floured pans.
• Bake at 325°F. for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans; place on wire racks. Cool 1 hour or until completely cooled. Sprinkle cooled loaves with powdered sugar.

CHERRY NUT BREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk just until blended (batter will be thick). , In a small bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in cherries and pecans., Transfer to four greased and floured 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean and loaves are golden brown. Cool for 10 minutes before removing from pans to wire racks.